3 eggs
1 c. sugar
1 c. oil
3 tsp. vanilla
2 c. raw zucchinni grated or 1 c. zucchini and 1 c. carrot, grated
3 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
3 tsp. cinnamon
18 oz. can crushed pineapple, drained
1 c. chopped nuts

Beat eggs until light. Add sugar, oil and vanilla. Stir in zucchinni. Sift together dry ingredients, then add to zucchini mixture. Fold in the pineapple and nuts. Bake at 350 degrees, 1 hour for 2 loaves (grease and flour pans), or 18 to 20 minutes for 2 dozen muffins.